The orange tart recipe is one I ‘inherited’ from my mother. I remember she used to make this wonderful cake mostly for holidays. Back then, oranges were a rare treat in Romanian households. However, my mother always made something delicious for us, whether it was semolina pudding, caramel cream, or something else. It didn’t really matter; the important thing was that we always had something sweet to enjoy. And if my mother wasn’t baking, my sister and I would make something together. Such good times… But let’s get back to our orange cake recipe. I think you’ll like it. Let’s get started!
Orange tart
This orange tart recipe involves creating a refreshing dessert with layers of orange slices, whipped cream, and ladyfingers. The process begins with peeling and slicing oranges, reserving some for juice to soak the ladyfingers. The orange slices are arranged at the bottom and sides of a cake pan, followed by a thin layer of cream. The soaked ladyfingers are then added, topped with more cream, and decorated with additional orange slices. The tart is refrigerated for 8 to 12 hours to set, and it's recommended to remove it from the refrigerator 30 minutes before serving to enhance the orange flavor.
Medium
Equipment
1 bowl
1 hand mixer
1 pot
1 round tray
Ingredients
2 kg oranges- 300 g sugar
- 8 g vanilla sugar (a packet)
- 500 ml milk
- 10 eggs
- 30 g gelatin powder
- 20 ladyfingers
Instructions
- First, we need to make the whipped cream. Pour the cream into a bowl, add sugar, and use a mixer to beat the mixture until it thickens into whipped cream. Once done, refrigerate it.
- Start by beating the eggs thoroughly in a bowl. It's recommended to use a mixer for this step. There's no need to separate the whites from the yolks. In a separate pot, bring the milk to a gentle simmer and add 300 grams of sugar and either vanilla essence or powder. Stir well, but be careful not to add too much vanilla, as it might overpower the orange flavor. Once the milk has simmered, let it cool to room temperature.
- After the milk has cooled, pour it over the beaten eggs and mix well. Pour the entire mixture into a pot and heat it over a very low flame. Meanwhile, dissolve gelatin in a glass with a small amount of warm water. Once dissolved, add it to the mixture in the pot.
- Continue stirring until the mixture thickens to a consistency similar to that of thick cream. Remove from heat and let it cool to room temperature. Once cooled, fold in the whipped cream and mix until smooth and well combined.
- Peel the oranges, keeping two whole for juicing. Use the juice to soak the ladyfingers. Slice the peeled oranges into rounds and place them at the bottom of a cake tray or any suitable container you have. Arrange some orange slices along the sides of the pan as well. Pour a thin layer of cream (no more than 1/2 cm) over the oranges, then add the ladyfingers soaked in orange juice. Pour the remaining cream mixture on top, and finally, decorate the cake with additional orange slices.
- Refrigerate the cake for at least 8 to 12 hours before removing it from the tray and serving. For the best flavor, take it out of the refrigerator at least 30 minutes before serving, as this will enhance the orange taste. We hope you enjoy this dessert as much as we and our friends do. For more delicious sweets, you can check here. Enjoy!
Notes
Nutrition
Calories: 883kcalCarbohydrates: 145gProtein: 19gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 330mgSodium: 165mgPotassium: 706mgFiber: 6gSugar: 123gVitamin A: 1852IUVitamin C: 133mgCalcium: 259mgIron: 2mg
Tried this recipe?Let us know how it was!
